Rapid chilling cannot prevent inferior pork quality caused by high preslaughter stress.
D000818:Animals; D003080:Cold Temperature; D003116:Color; D005260:Female; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000592:standards*; D011786:Quality Control; D011897:Random Allocation; D013312:Stress, Physiological / Q000097:blood / Q000503:physiopathology / Q000662:veterinary*; D013552:Swine; D013553:Swine Diseases / Q000097:blood* / Q000503:physiopathology